Wash Komatsuna well and cut into 1 1/2" (4cm) long pieces. Cut Aburaage into 1/2" (1cm) width strips.

In a pot, heat Dashi, sugar, Soy Sauce, Mirin, and Sake. Add Komatsuna and Aburaage and cook for a couple of minutes, until softened.

Cover and let it cool completely. Serve at room temperature or heat up.